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Bacon and Cheese Quiche

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5 from 17 reviews

  • Author: Living the Gourmet
  • Total Time: 1 hour
  • Yield: 8 servings 1x


Units Scale

For the Crust:

  • 2 cups of flour
  • 1 tsp. salt
  • 1/4 cup Romano or Parmesan Cheese - grated
  • 1/2 tsp. fresh ground black pepper
  • Few gratings of fresh nutmeg
  • 4 - 5 tbs. of water
  • 8 tbs. of unsalted butter - cold

For the Filling:

  • 3 - 4 slices of bacon - cut into pieces
  • 1 small green bell pepper - sliced
  • 1 medium size red onion - sliced thin
  • 1/4 cup fresh grated Romano or Parmesan cheese
  • 1/2 cup of mozzarella - shredded
  • 4 tbs. milk
  • 6 eggs


  • Preheat Oven 350 degrees F.
  • In a large bowl combine the flour, grated cheese, salt, fresh ground black pepper and toss.
  • Cut the butter into cubes and add to the flour.  Crumble the butter with your fingers to form a crumbly dough.  Add the water a tablespoon at a time to form and the dough into a disc.
  • Wrap the dough in cling wrap and refrigerate for at least thirty minutes.
  • Remove the dough from the refrigerator and cut the disc in half and refrigerate the other half until ready to use.
  • Place the dough on a lightly floured surface and gently roll the dough out to fit a 10 inch pie dish.
  • Fit the dough in the pie dish and using a fork poke the bottom with a fork.
  • Bake the crust for 12 – 15 minutes.  Let the crust cool before placing any filling in it.

For the Filling:

  • Cut the bacon slices and place in a heated cast iron pan.  Cook the bacon and set aside.  I did not cook my bacon to a crisp, rather I left it slightly soft.
  • Place the sliced onion, chopped garlic and sliced bell pepper in a heated cast iron pan and drizzle with a tablespoon of olive oil and add the salt and pepper.  Sauté until the onion is translucent and the garlic is fragrant.  Remove from the heat and let cool.
  • Toss the cooked bacon and the basil with the onion mixture.  Fill the cooked pie crust with the onion and bacon mixture and top with the cheeses.
  • Beat the eggs with the milk and pour over the cheeses.
  • Remove the other half of the dough from the refrigerator and on a lightly floured surface roll the dough out to about a quarter of an inch thickness.
  • Cut into strips and lattice the top of the pie with them.  Brush with an egg wash.
  • Bake for 45-50 minutes or until the pie is a beautiful golden color.
  • Let cool for 10 - 12 minutes before cutting.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
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